This vegan broccoli soup is creamy, hearty, nourishing and ready in 30 minutes! It makes a wonderful appetizer but it’s also filling enough to have as a main course.
- 2 Tbsp Olive Oil
- 1 Medium Onion (White, Yellow or Brown, Chopped)
- 3 Cloves Garlic (Crushed)
- 1 tsp Dried Thyme
- 1/2 tsp Dried Rosemary
- 1/4 tsp Cayenne Pepper
- 8 cups (720g/1.6 pounds) Broccoli Florets*
- 3 cups (450g/1 pound) Potatoes (Peeled and Chopped)
- 6 cups (1440ml) Vegetable Stock/Broth
- 1/4 tsp Ground Black Pepper
- Salt (To Taste)
- 1 cup (240ml) Canned Coconut Cream*
- Add olive oil and chopped onion to the pot and sauté on medium to high heat until the onions are softened.
- Add crushed garlic, dried thyme, dried rosemary and cayenne pepper and sauté with the onions for a few minutes so that the spices get lightly toasted.
- Add broccoli and potatoes and toss with the onions and spices until well mixed.
- Add the vegetable stock.
- Cover the pot and bring to a simmer. Reduce heat and let it simmer until the potatoes and broccoli are soft and cooked.
- Turn off the heat and use an immersion blender to blend the soup directly in the pot. If you don’t have an immersion blender then let the soup cool for a bit before transferring it in stages to your blender jug, blend and then return the soup to the pot.
- Add salt and pepper to taste.
- Pour in the coconut cream.
- Stir the coconut cream into the soup and your soup is ready to serve!
- Serve topped with a drizzle of coconut cream and a sprinkle of ground black pepper on top, with some crusty bread on the side for dipping.
*Potatoes: You can use any kind of potato, waxy or starchy, whatever you have on hand.
*Coconut cream: This should be canned and unsweetened. You can also use full fat, canned and unsweetened coconut milk. If you have a coconut allergy then you can swap this for any creamy non-dairy milk that you like (such as cashew milk or oat milk), or you can leave it out. The soup is plenty creamy even before adding the coconut cream.
*Salt: Adding enough salt and pepper is super important to a flavorful soup. Different kinds of vegetable stock or broth contain wildly differing amounts of salt, so it’s important that you add salt to taste and don’t be shy with it. If your soup is bland, it just needs more salt.
*Make it oil-free: If you want this soup to be oil-free then simply sauté the onions in a little vegetable stock or water instead of olive oil.
*Immersion blend: An immersion blender is the handiest tool in the kitchen when it comes to making soups, as you can just blend it up right in the pot. If you don’t have an immersion blender then let the soup cool for a while before you transfer it to your blender jug, blend it carefully in stages, and then when it’s all blended return it to the pot.
*Storing and Freezing: Leftover broccoli soup will keep very well in a closed container in the fridge for 3-4 days. It freezes really well for up to 3 months. Allow it to cool completely before freezing.
- Category: Appetizer, Soup, Savory
- Method: Stovetop
- Cuisine: Vegan
- Serving Size: 1 Serve (of 6)
- Calories: 264
- Sugar: 4.7g
- Sodium: 838mg
- Fat: 13.2g
- Saturated Fat: 8.9g
- Carbohydrates: 31.6g
- Fiber: 4.6g
- Protein: 5.9g
Keywords: vegan broccoli soup, vegan cream of broccoli soup